| dc.description.abstract | LUBIS.
Coating a fruit with edible coating is used to delay the quality decrease
because edible coating can be used as a barrier for the diffusion of oxygen,
carbondioxside and water vapor as well as flavor component. The aim of this
research was to find the best kepok banana starch concentration and sorbitol
concentration as the plasticizer in the making of edible coating for melon storage.
The research had been performed using factorial completely randomized design
with two factors, i.e.: kepok banana starch concentration (K) : (4, 5, 6 and 7 %
w/v) and sorbitol concentration (S) : (5, 6, 7 and 8 % w/v). Parameter analyzed
were vitamin C content, total acid, total soluble solid and organoleptic value of
taste and texture.
The result showed that the kepok banana starch concentration had highly
significant effect on all parameters except total acid and organoleptic value of
texture. The sorbitol concentration had highly significant effect on all parameters.
The interaction of the two factors had highly significant effect on total soluble
solid. The 4 % w/v kepok banana starch concentration and 5 % w/v sorbitol
concentration produced the better edible coating for melon storage. | en_US |
